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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 12-16-2009, 03:11 PM   #1
On the road to being a farker
Join Date: 09-30-09
Location: Fort Smith, AR
Default all I want for Christmas..

is for my Dang bone in chicek breast skins to be crispy. Seems like everytime I do some it comes out rubber. The chicken is awesome but I cant seem to crisp the skin. I cook it about 350 on the UDS but never am able to get it to crisp. Im thinking maybe I should flip them over right before they get to temp and crank the heat up to like 400 and cook them skin side down towards the fire? I always cook skin side up. I pat them dry with a paper towl after i brine them and put my rub on under the skin. I dont know what im doing wrong, pi$$es me off everytime.

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Old 12-16-2009, 03:20 PM   #2
is Blowin Smoke!
Join Date: 10-17-06
Location: Oklahoma

Use some type of fat to get your crispyness such as butter or olive oil or bacon fat....rub the skin down with this...
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Old 12-16-2009, 03:51 PM   #3
is one Smokin' Farker
Join Date: 08-06-09
Location: Occupied State of Jefferson

for my drumsticks, I use a holder, and they are almost deep fry crispy, maybe that is just drumstick skin though? never did too much skin on breast.
Custom Built Santa Maria Grill...and a faithful UDS
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Old 12-16-2009, 05:06 PM   #4
somebody shut me the fark up.

Join Date: 06-26-09
Location: sAn leAnDRo, CA

I coat with a little oil and cook at 400F. I will face the skin to the coals for a few minutes if I think it needs some more crisping.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

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